Chemical composition and distribution of the headspace volatiles in commercial culinary herbs and spices: Chemometric approach
Fast determination of the volatile components of widely used culinary herbs and spices, without prior preparation of the sample, using headspace sampling (HS) and GC–MS/FID analysis, is presented. Generally, monoterpenes were the dominant class in HS volatiles (HSV): monoterpene hydrocarbons in dill...
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| Format: | Article |
| Language: | English |
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Serbian Chemical Society
2020-01-01
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| Series: | Journal of the Serbian Chemical Society |
| Subjects: | |
| Online Access: | http://www.doiserbia.nb.rs/img/doi/0352-5139/2020/0352-51392000007J.pdf |
| _version_ | 1818758822092603392 |
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| author | Jovanović Snežana Č. Jovanović Olga P. Mitić Zorica S. Petrović Goran M. Stojanović Gordana S. |
| author_facet | Jovanović Snežana Č. Jovanović Olga P. Mitić Zorica S. Petrović Goran M. Stojanović Gordana S. |
| author_sort | Jovanović Snežana Č. |
| collection | DOAJ |
| description | Fast determination of the volatile components of widely used culinary herbs and spices, without prior preparation of the sample, using headspace sampling (HS) and GC–MS/FID analysis, is presented. Generally, monoterpenes were the dominant class in HS volatiles (HSV): monoterpene hydrocarbons in dill, celery, parsnip and parsley, and oxygenated monoterpenes in coriander, bay laurel and rosemary. The HSV of ginger and clove samples differed from the others due to their high content of sesquiterpene hydrocarbons and phenylpropanoids, respectively. The most extreme case of limited distribution was related to the samples of garlic-HSV comprised organosulfur compounds and none of the above mentioned classes. Furthermore, the HSV data were processed via principal component analysis, making visible the variability and tendency between the investigated samples. Lastly, the research provides insights in many HS profiles of culinary herbs and spices, giving relative representation of volatiles as well as differences and deviation in terms of HSV content. [Project of the Serbian
Ministry of Education, Science and Technological Development, Grant no.
172047] |
| first_indexed | 2024-12-18T06:32:56Z |
| format | Article |
| id | doaj.art-5fe50fbba27143b083b00305e2ef69e0 |
| institution | Directory Open Access Journal |
| issn | 0352-5139 1820-7421 |
| language | English |
| last_indexed | 2024-12-18T06:32:56Z |
| publishDate | 2020-01-01 |
| publisher | Serbian Chemical Society |
| record_format | Article |
| series | Journal of the Serbian Chemical Society |
| spelling | doaj.art-5fe50fbba27143b083b00305e2ef69e02022-12-21T21:17:51ZengSerbian Chemical SocietyJournal of the Serbian Chemical Society0352-51391820-74212020-01-018581001101010.2298/JSC191121007J0352-51392000007JChemical composition and distribution of the headspace volatiles in commercial culinary herbs and spices: Chemometric approachJovanović Snežana Č.0Jovanović Olga P.1Mitić Zorica S.2Petrović Goran M.3Stojanović Gordana S.4Department of Chemistry, Faculty of Sciences and Mathematics, University of Niš, Niš, SerbiaDepartment of Chemistry, Faculty of Sciences and Mathematics, University of Niš, Niš, SerbiaDepartment of Biology and Ecology, Faculty of Sciences and Mathematics, University of Niš, Niš, SerbiaDepartment of Chemistry, Faculty of Sciences and Mathematics, University of Niš, Niš, SerbiaDepartment of Chemistry, Faculty of Sciences and Mathematics, University of Niš, Niš, SerbiaFast determination of the volatile components of widely used culinary herbs and spices, without prior preparation of the sample, using headspace sampling (HS) and GC–MS/FID analysis, is presented. Generally, monoterpenes were the dominant class in HS volatiles (HSV): monoterpene hydrocarbons in dill, celery, parsnip and parsley, and oxygenated monoterpenes in coriander, bay laurel and rosemary. The HSV of ginger and clove samples differed from the others due to their high content of sesquiterpene hydrocarbons and phenylpropanoids, respectively. The most extreme case of limited distribution was related to the samples of garlic-HSV comprised organosulfur compounds and none of the above mentioned classes. Furthermore, the HSV data were processed via principal component analysis, making visible the variability and tendency between the investigated samples. Lastly, the research provides insights in many HS profiles of culinary herbs and spices, giving relative representation of volatiles as well as differences and deviation in terms of HSV content. [Project of the Serbian Ministry of Education, Science and Technological Development, Grant no. 172047]http://www.doiserbia.nb.rs/img/doi/0352-5139/2020/0352-51392000007J.pdfchemical compositionspiceherbshs-gc-ms/fidprincipal component analysis |
| spellingShingle | Jovanović Snežana Č. Jovanović Olga P. Mitić Zorica S. Petrović Goran M. Stojanović Gordana S. Chemical composition and distribution of the headspace volatiles in commercial culinary herbs and spices: Chemometric approach Journal of the Serbian Chemical Society chemical composition spice herbs hs-gc-ms/fid principal component analysis |
| title | Chemical composition and distribution of the headspace volatiles in commercial culinary herbs and spices: Chemometric approach |
| title_full | Chemical composition and distribution of the headspace volatiles in commercial culinary herbs and spices: Chemometric approach |
| title_fullStr | Chemical composition and distribution of the headspace volatiles in commercial culinary herbs and spices: Chemometric approach |
| title_full_unstemmed | Chemical composition and distribution of the headspace volatiles in commercial culinary herbs and spices: Chemometric approach |
| title_short | Chemical composition and distribution of the headspace volatiles in commercial culinary herbs and spices: Chemometric approach |
| title_sort | chemical composition and distribution of the headspace volatiles in commercial culinary herbs and spices chemometric approach |
| topic | chemical composition spice herbs hs-gc-ms/fid principal component analysis |
| url | http://www.doiserbia.nb.rs/img/doi/0352-5139/2020/0352-51392000007J.pdf |
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